Thursday, January 18. 2007Toblerone CheesecakeTrackbacks
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the one you made for my birthday was lovely :) I have just completed making this with my daughter and it was so simple. I am going to decorate with thickened cream and a crumbled crunchie bar. Can hardly wait to eat it. Thanks Thanks for posting this recipe. I have just one query.. you list vanilla extract in the ingredients but then don’t mention where to use it in the recipe? Can you clarify where to use it please? Hi Stephen, Woops – You’re quite right, I completely forgot! I prefer to add it in when mixing the cream cheese, thickened cream and sugar, and usually I’m somewhat liberal but it depends how sweet you want the cake to taste. I’ve updated the article, and thanks for letting me know! Enjoy the cake! – SimonI haven’t had one of these in my fridge for a while now, think i might just have to go make one. :) (will try smaller individual portions tho, otherwise it’s way to dangerous.) I’ve tried several different cheesecake recipies, including this one, and my cake mixture never seems to set firm, but always remains quite runny. Not in the sense that its a liquid, but just a very unfirm gloop. Do you have any idea what I could be doing wrong? I had white chocolate toblerone cheesecake at a restuarant in Milton Keynes some years ago and had been looking everywhere to find a decent recipe for it until I found yours. Thanks! :) Hi Karl, Thanks for the comments! This cheesecake recipe relies mostly on the chocolate setting while it cools in the fridge. The consistency in the end is somewhat like peanut butter. If you buy cream cheese from a deli, sometimes it’s a little watery and the excess liquid will need to be drained first (but this will usually make a very nice cake). You could also try a thicker cream and see if it sets harder, but this might change the flavour slightly, so you’ll have to taste it as you mix it. White chocolate cheese cakes generally set lighter than dark chocolate would, so this could also be an explanation. Cheers, – SimonThank you, thank you, thank you!!! Licking the spoon is the best part of making any cake – I’m glad you enjoyed it Kerry! :) This is the third time Ive made this cheesecake using ur recipe and it always gets good comments. My brother who is a big fan only lets me come to his house for a barbeque if I promise to bring that ‘toblerone cheesecake’ you made before. Thanks for the easy and delicious recipe. Well Simon, now that is what I call a cheesecke, it was delicious, forgot to use the vanilla extract but it was still divine, Have added it to my top ten list. The only downside was waiting for it to set, I just had to settle for licking the bowl while I waited! i have made this cake twice now for christmas desert and all my family adore it thanks for a fab recipe Fantastic recepie .thank you for sharing it with everyone .looking forward to eating it . |
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